Acknowledgments.

Introduction.

Chapter One: ORIENTATION.

Orientation Begins.

Navigating the Campus.

Our Boot Camp Gear.

Chapter Two: THE CREAMING METHOD.

Chef Kate and the Day’s Production.

Into the Bake Shop.

Afternoon Lecture: Bread.

Dinner at Ristorante Caterina de' Medici.

Chapter Three: THE RUBBED DOUGH METHOD.

Ensuring Tender, Flaky Crusts.

Pie Fillings and Meringues.

Making Our Own Crust.

Beyond the CIA Campus.

Dinner at the Escoffier Room.

Chapter Four: ENRICHED DOUGHS.

The Role of Butter, Eggs, and Milk in Doughs.

Making Challah.

Baking as a Process.

Afternoon Lecture: Baking Science.

Dinner at the American Bounty Restaurant.

Chapter Five: LEAN DOUGHS.

The Day’s Production.

Baking Boot Camp Graduation and Going Home.

Chapter Six: CUSTARDS.

The First Session.

Chef Paul Demonstrates.

Dessert Before Lunch.

Dinner at St. Andrew's Café.

Chapter Seven: THE FOAMING METHOD.

Using Eggs as Leavening.

Fruit Tarts.

Afternoon Lecture: Chocolate.

Dinner at the Ristorante Caterina de’ Medici.

Chapter Eight: PUFF PASTRY.

Laminated Doughs.

Buttercream.

Afternoon Lecture: Dessert Wines.

Dinner at the Escoffier Room.

Chapter Nine: MOUSSE AND BAVARIAN CREAM.

Bavarian Creams and Mousses.

Shaping Puff Pastry.

Afternoon Lecture: Coffee and Tea Tasting.

Dinner at the American Bounty Restaurant.

Chapter Ten: QUICK AND ELEGANT DESSERTS.

Decorative Chocolate Shapes.

Dessert Sauces.

Decorating Cakes.

Soufflés.

Pastry Boot Camp Graduation.

Chapter Eleven: WHAT WE BAKED.

Quick Breads and Cakes.

Yeast Breads.

Cookies.

Pies and Tarts.

Desserts.

Pastries.

Sauces, Glazes, and Creams.

Conversions and Equivalents.

Index.

Benefactors.